Wednesday, July 17, 2013
(c) Write-ups, research evidence and food reviews
(c) Write-ups, research evidence and food reviews
(b) Reflection Blog Entry
(a) To track the entire journey/trail done
Firstly, we discussed about the different dishes for Malay, Chinese, Indian and Fusion. For the Malay dish, we chose Nasi lemak, for the Chinese dish, Hainanese Chicken Rice, Indian dish, Rojak and for the two Fusion dishes we chose Roti John which was a mixture of french and Malay and a Peranakan Dish known as Ayam buah Keluak, a mixture of Chinese and Indian.
Next, we surfed the Internet to find places selling the types of food we chose. After we decided on the food and the places, we set out for the trail during the June holidays.
Our first destination was Redhill Food Court that sold Chicken rice. We then interviewed the stall owner and took pictures of the shop. After that, we interviewed the owner of a Peranakan restaurant at Beauty World Centre. Apparently, the owner was an ex-crescentian! Next, we went to Adam Food Centre and interviewed the stall owners selling Nasi Lemak, Roti John and Rojak.
After recording the interviews and taking of videos, we managed to collate everything into a short video.
(b) Racial and Religious beliefs
During the food trail, there were some religious rules we had to follow due to racial and religious beliefs. For example, our group mate, Elise, who is a Buddhist, had to avoid eating beef, while Deepika, a Hindu, had to avoid eating beef, pork and seafood. We had to be very careful when making stall choices. If we had to go to a shop that did not fulfill the requirements , we would make sure Elise and Deepika did not consume the food. Along the way, we also learnt more about what our friends could or could not eat.
(c) Cultural and Social Significance of Food
-Rojak
In Singapore, the term "rojak" is also used as an expression for describing the multi-ethnic character of Malaysian and Singaporean society.
The recipe of rojak for this ceremony is similar to typical Indonesian fruit rojak, however the fruits are roughly shredded instead of thinly sliced, and that jeruk bali (pomelo/pink grapefruit) is an essential ingredient.
Mangarabar (rojak making), is a special event. Normally the whole village will be involved in making and consuming the rojak.
Acknowledgement: http://en.wikipedia.org/wiki/Rojak
-Nasi Lemak
It is believed that when the local Malay community resided by the seafront in Singapore’s early years, the availability of ingredients such as the coconut and the flavourful outcome of adding it to rice resulted in the innovation of nasi lemak. Side dishes added to the rice came from the village’s natural resources – kangkong plucked from the garden and anchovies harvested from the sea. Others suggest that packets of rice wrapped in banana leaves were brought to padi fields (rice fields) for working farmers to consume. As Singapore developed, itinerant vendors would bring the banana-leaf wrapped rice door-to-door carried in baskets.
Acknowledgment: http://infopedia.nl.sg/articles/SIP_1739_2010-12-13.html
-Roti John
According to local legend, sometime in the 1960s an Englishman asked a Malay hawker in Sembawang for a hamburger. Because hamburgers were not available, as a substitute, the ingenious hawker spread minced mutton and onions between slices of French loaf and fried the concoction in egg. The name for the dish is also attributed to this anonymous hawker, who was overheard saying to the customer, “Silakan makan roti, John”, which is translated as “Please eat this bread, John”, but can also be understood as “Please eat this dish, John’s bread.”
Acknowledgment: http://infopedia.nl.sg/articles/SIP_1663_2010-04-15.html
-Chicken Rice
The only chicken rice found in Hainan in China, is made with the Wengcheng chicken, a bony fowl with very little flesh served with rice thick with oil and accompanied by ground green chilli dip. Hainanese chefs also use pork and chicken bone stock unlike their Singaporean counterparts who avoid the pork base in their chicken rice. Thus the Hainanese Chicken Rice dish probably evolved through the Hainanese immigrants in the region and gained from local influences such as the Cantonese. The Cantonese added lime to the chilli sauce and ensured their chickens were tender and young. The Hainanese Chicken Rice dish is said to have taken root in areas like Middle Road, Purvis Street and Koek Road more than 60 years ago.
Acknowledgment: http://infopedia.nl.sg/articles/SIP_888_2005-01-10.html
-Peranakan Food (Ayam Buah Keluak)
This dish is a staple Peranakan favourite that is truly memorable for its acquired yet robust flavour and taste. It is passed down from generation to generation, making it a truly authentic Peranakan dish.
Acknowledgment: http://www.yoursingapore.com/content/traveller/en/browse/dining/signature-dishes/ayam-buah-keluak.html
(d)How the dish was brought over to Singapore
-Ayam Buah Keluak (Peranakan dish)
The origins of ayam buah keluak are traced back to Indonesia. It was brought over to Singapore by Peranakan families from Java and Sumatra. Keluak nuts can be found in Indonesia, where they are used to prepare dishes such as rawon, which is a traditional Javanese beef soup that is black in colour.
Acknowledgement: http://infopedia.nl.sg/articles/SIP_2013-05-16_111918.html
-Hainanese Chicken rice
The Hainanese Chicken Rice dish probably evolved through the Hainanese immigrants in the region, made with Wengcheng chicken (a bony fowl) and gained from local influences such as the Cantonese, who ensured their chickens were tender and young instead of bony.
Acknowledgement: http://infopedia.nl.sg/articles/SIP_910_2005-01-11.html
-Rojak
Rojak is a dish that was invented by the early migrants to Singapore. In those days, the Malays were selling all sorts of Kuehs by the roadside and the Indians wanted to get a piece of the action. So they also started to make their own Kuehs to sell. Instead of offering the usual chilli and tomato sauces, they developed their own sauce which has a unique combination of sweet, sour, savoury and spiciness.
Acknowledgement: http://ieatishootipost.sg/2007/05/sajis-indian-food-indian-rojak.html
-Roti John
According to local legend, sometime in the 1960s an Englishman asked a Malay hawker in Sembawang for a hamburger. Because hamburgers were not available, as a substitute, the ingenious hawker spread minced mutton and onions between slices of French loaf and fried the concoction in egg. The name for the dish is also attributed to this anonymous hawker, who was overheard saying to the customer, “Silakan makan roti, John”, which literally translates as “Please eat this bread, John”, but can also be understood as “Please eat this dish, John’s bread”
Acknowledgement: http://infopedia.nl.sg/articles/SIP_1663_2010-04-15.html
-Nasi Lemak
The history of Nasi Lemak began when Malaysia was still known as Malaya and locals worked primarily as fishermen and paddy field farmers. In order to preserve energy and have tasty yet delicious meals, the Nasi Lemak was created, which consisted of kangkong, anchovies harvested from the sea, and coconut milk.
Acknowledgements: http://suite101.com/article/all-about-nasi-lemak-a324768
(e) Reflection
As the saying goes “united we stand divided we fall’’. We gave importance to teamwork so as to be fair and to give everyone a chance to do contribute something for the food trail. We divided the workload among ourselves equally so that everyone had something to be responsible for. There were actually many obstacles to go through during the food trail, like when we had to fix a date when all of us were free during the June holidays. Due to our teamwork, eventually our food trail turned out to be a fun experience.
Firstly, we discussed about the different dishes for Malay, Chinese, Indian and Fusion. For the Malay dish, we chose Nasi lemak, for the Chinese dish, Hainanese Chicken Rice, Indian dish, Rojak and for the two Fusion dishes we chose Roti John which was a mixture of french and Malay and a Peranakan Dish known as Ayam buah Keluak, a mixture of Chinese and Indian.
Next, we surfed the Internet to find places selling the types of food we chose. After we decided on the food and the places, we set out for the trail during the June holidays.
Our first destination was Redhill Food Court that sold Chicken rice. We then interviewed the stall owner and took pictures of the shop. After that, we interviewed the owner of a Peranakan restaurant at Beauty World Centre. Apparently, the owner was an ex-crescentian! Next, we went to Adam Food Centre and interviewed the stall owners selling Nasi Lemak, Roti John and Rojak.
After recording the interviews and taking of videos, we managed to collate everything into a short video.
(b) Racial and Religious beliefs
During the food trail, there were some religious rules we had to follow due to racial and religious beliefs. For example, our group mate, Elise, who is a Buddhist, had to avoid eating beef, while Deepika, a Hindu, had to avoid eating beef, pork and seafood. We had to be very careful when making stall choices. If we had to go to a shop that did not fulfill the requirements , we would make sure Elise and Deepika did not consume the food. Along the way, we also learnt more about what our friends could or could not eat.
(c) Cultural and Social Significance of Food
-Rojak
In Singapore, the term "rojak" is also used as an expression for describing the multi-ethnic character of Malaysian and Singaporean society.
The recipe of rojak for this ceremony is similar to typical Indonesian fruit rojak, however the fruits are roughly shredded instead of thinly sliced, and that jeruk bali (pomelo/pink grapefruit) is an essential ingredient.
Mangarabar (rojak making), is a special event. Normally the whole village will be involved in making and consuming the rojak.
Acknowledgement: http://en.wikipedia.org/wiki/Rojak
-Nasi Lemak
It is believed that when the local Malay community resided by the seafront in Singapore’s early years, the availability of ingredients such as the coconut and the flavourful outcome of adding it to rice resulted in the innovation of nasi lemak. Side dishes added to the rice came from the village’s natural resources – kangkong plucked from the garden and anchovies harvested from the sea. Others suggest that packets of rice wrapped in banana leaves were brought to padi fields (rice fields) for working farmers to consume. As Singapore developed, itinerant vendors would bring the banana-leaf wrapped rice door-to-door carried in baskets.
Acknowledgment: http://infopedia.nl.sg/articles/SIP_1739_2010-12-13.html
-Roti John
According to local legend, sometime in the 1960s an Englishman asked a Malay hawker in Sembawang for a hamburger. Because hamburgers were not available, as a substitute, the ingenious hawker spread minced mutton and onions between slices of French loaf and fried the concoction in egg. The name for the dish is also attributed to this anonymous hawker, who was overheard saying to the customer, “Silakan makan roti, John”, which is translated as “Please eat this bread, John”, but can also be understood as “Please eat this dish, John’s bread.”
Acknowledgment: http://infopedia.nl.sg/articles/SIP_1663_2010-04-15.html
-Chicken Rice
The only chicken rice found in Hainan in China, is made with the Wengcheng chicken, a bony fowl with very little flesh served with rice thick with oil and accompanied by ground green chilli dip. Hainanese chefs also use pork and chicken bone stock unlike their Singaporean counterparts who avoid the pork base in their chicken rice. Thus the Hainanese Chicken Rice dish probably evolved through the Hainanese immigrants in the region and gained from local influences such as the Cantonese. The Cantonese added lime to the chilli sauce and ensured their chickens were tender and young. The Hainanese Chicken Rice dish is said to have taken root in areas like Middle Road, Purvis Street and Koek Road more than 60 years ago.
Acknowledgment: http://infopedia.nl.sg/articles/SIP_888_2005-01-10.html
-Peranakan Food (Ayam Buah Keluak)
This dish is a staple Peranakan favourite that is truly memorable for its acquired yet robust flavour and taste. It is passed down from generation to generation, making it a truly authentic Peranakan dish.
Acknowledgment: http://www.yoursingapore.com/content/traveller/en/browse/dining/signature-dishes/ayam-buah-keluak.html
(d)How the dish was brought over to Singapore
-Ayam Buah Keluak (Peranakan dish)
The origins of ayam buah keluak are traced back to Indonesia. It was brought over to Singapore by Peranakan families from Java and Sumatra. Keluak nuts can be found in Indonesia, where they are used to prepare dishes such as rawon, which is a traditional Javanese beef soup that is black in colour.
Acknowledgement: http://infopedia.nl.sg/articles/SIP_2013-05-16_111918.html
-Hainanese Chicken rice
The Hainanese Chicken Rice dish probably evolved through the Hainanese immigrants in the region, made with Wengcheng chicken (a bony fowl) and gained from local influences such as the Cantonese, who ensured their chickens were tender and young instead of bony.
Acknowledgement: http://infopedia.nl.sg/articles/SIP_910_2005-01-11.html
-Rojak
Rojak is a dish that was invented by the early migrants to Singapore. In those days, the Malays were selling all sorts of Kuehs by the roadside and the Indians wanted to get a piece of the action. So they also started to make their own Kuehs to sell. Instead of offering the usual chilli and tomato sauces, they developed their own sauce which has a unique combination of sweet, sour, savoury and spiciness.
Acknowledgement: http://ieatishootipost.sg/2007/05/sajis-indian-food-indian-rojak.html
-Roti John
According to local legend, sometime in the 1960s an Englishman asked a Malay hawker in Sembawang for a hamburger. Because hamburgers were not available, as a substitute, the ingenious hawker spread minced mutton and onions between slices of French loaf and fried the concoction in egg. The name for the dish is also attributed to this anonymous hawker, who was overheard saying to the customer, “Silakan makan roti, John”, which literally translates as “Please eat this bread, John”, but can also be understood as “Please eat this dish, John’s bread”
Acknowledgement: http://infopedia.nl.sg/articles/SIP_1663_2010-04-15.html
-Nasi Lemak
The history of Nasi Lemak began when Malaysia was still known as Malaya and locals worked primarily as fishermen and paddy field farmers. In order to preserve energy and have tasty yet delicious meals, the Nasi Lemak was created, which consisted of kangkong, anchovies harvested from the sea, and coconut milk.
Acknowledgements: http://suite101.com/article/all-about-nasi-lemak-a324768
(e) Reflection
As the saying goes “united we stand divided we fall’’. We gave importance to teamwork so as to be fair and to give everyone a chance to do contribute something for the food trail. We divided the workload among ourselves equally so that everyone had something to be responsible for. There were actually many obstacles to go through during the food trail, like when we had to fix a date when all of us were free during the June holidays. Due to our teamwork, eventually our food trail turned out to be a fun experience.
Wednesday, July 10, 2013
(a) Photo Journal
(a) OUR PHOTO JOURNAL :)
Hainanese Chicken Rice
Nasi Lemak
Hainanese Chicken Rice
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| The store owner showing his delicious chicken rice! |
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| The full set of Hainanese Chicken Rice! :) |
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| Elyn chomping down the dish! :) |
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| The Stall! :) |
Roti John
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| Looks Yummy! :) |
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| The store :) |
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| Elise eating the yummy Roti John! :) |
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| In the process of the interview~! :) |
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| Certificates~ :) |
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| Certificates~! :) |
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| Certificates~:) |
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| The YUMMY and FAMOUS Nasi Lemak! :) |
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| The Famous Nasi Lemak Stall! :) |
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| The Certificates! :) |
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| The Certificates~ :) |
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| The Certificates~! :) |
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| The Certificates~! :) |
Rojak
Pernakan Food
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| The delicious food displayed~! :) |
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| The Rojak Store~ :)) |
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| The store owner in action! :) |
Pernakan Food
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| The yummy food~! :)) |
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| The certificates displayed~! :D |
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| The store! :)) |
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| The beautiful decoration in the store~! :D |
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